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  • Beef Rib Roast
  • 1 cup cubed white bread
  • 6 garlic cloves, minced (about 2 tablespoons)
  • ¾ cup chopped fresh parsley leaves
  • ½ cup chopped fresh basil leaves
  • ½ cupMaille® Dijon Originale mustard
  • 1 (7- to 8-pound) standing beef rib roast
  • 2 teaspoons Food Club salt
  • 1 tablespoon Food Club pure ground black pepper
  • 3 tablespoons Food Club canola oil
  • 2 large white onions, cut into ½-inch thick disks
  • Red Wine Gravy
  • 3 tablespoons Food Club unsalted butter
  • 3 tablespoons Food Club all-purpose flour
  • 2 cups Food Club beef broth
  • ½ cup red wine


  1. Prepare Beef Rib Roast:Preheat oven to 225°. In food processor with knife blade attached, pulse bread to fine crumbs. You should have about ½ cup crumbs. In large skillet, cook crumbs over medium heat 9 to 10 minutes or until toasted, stirring frequently; cool 5 minutes.
  2. In small bowl, combine garlic, parsley, basil and mustard.
  3. Sprinkle beef roast with salt and pepper. Heat large roasting pan over medium-high heat; add oil and swirl to coat bottom of pan. Add beef roast to pan and cook 4 to 6 minutes or until browned, turning to brown all sides. Remove beef roast from pan; place rack in pan and place onions on rack.
  4. Evenly spread mustard mixture over beef roast; with hands, evenly press crumbs onto beef roast over mustard mixture. Place roast on top of onions. Roast beef 5 hours or until internal temperature reaches 135° for medium-rare. (Internal temperature will rise 5 to 10° upon standing.) Let stand 20 minutes before slicing.
  5. Prepare Red Wine Gravy: In small saucepot, melt butter over medium-high heat. Whisk in flour and cook 5 minutes, stirring occasionally. Add broth and wine; cook 5 minutes or until gravy thickens, stirring occasionally.

  • 908 Calories
  • 64g Fat (28g Saturated)
  • 187mg Cholesterol
  • 1213mg Sodium
  • 10g Carbohydrates
  • 1g Fiber
  • 50g Protein